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Preheat oven to 400 degrees. Have your 10-inch pie plate ready.
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Peel and slice apples finely (making sure to test a slice from each apple to make sure they are tasty; if the apples lack flavor, so will your pie).
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In a large bowl, mix apples with flour, sugar, brown sugar, cinnamon, and lemon juice. Set aside.
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Over a floured surface with a floured rolling pin, roll out each pie dough into a circle, about 1/4" thick. Transfer one of the pie doughs into the bottom of your pie plate. Cut off any excess overhang.
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Pour in apple filling. Cover with second pie dough. Cut off any excess overhang.
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Pinch the dough together to seal the crust, brush with melted butter, and sprinkle with raw sugar. Cut slits in the dough to vent the pie.
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Bake the pie for 25-30 minutes uncovered. Once it starts to brown, cover with foil to finish the additional 30-35 minutes of cooking. The pie will be done when the crust is golden brown and juice from the filling start bubbling out of the pie (that's the key to a done filling).
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Allow to cool before slicing. Top with whipped cream or ice cream.
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Enjoy!